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Chicago-Style Butter and Garlic Pizza Crust
CookingONTheSide · food.com · 2008 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
650g
Water
296g
Hydration
45.6%
Salt
0.9%
Yeast
1.09%
Oil
—
Sauce
—
Cheese
—
Dough weight
964g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- yeast1 package active dry yeast7.1g
- waterlukewarm water1.25 cup · 296.3g
- flourflour3.25 cup · 650g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal0.5 cup · 100g
- over cheeseunsalted butter4 tbsp · 72g
- over cheesearlic clove
- over cheesepizza toppings